QUART OF LO MEIN RECIPES

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PORK LO MEIN RECIPE - BETTYCROCKER.COM



Pork Lo Mein Recipe - BettyCrocker.com image

Forget fast food! You can put an Asian-style supper on the table in under 30 minutes.

Provided by Betty Crocker Kitchens

Total Time 25 minutes

Prep Time 25 minutes

Yield 6

Number Of Ingredients 13

1/2 lb pork boneless loin
2 cups fresh sugar snap pea pods
1 cup baby-cut carrots, cut lengthwise into 1/4-inch sticks
1/2 package (9-oz size) refrigerated linguine, cut into 2-inch pieces
1/3 cup Progresso™ chicken broth (from 32-oz carton)
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon sugar
2 teaspoons finely chopped gingerroot
2 to 4 cloves garlic, finely chopped
2 teaspoons vegetable oil
1/2 cup thinly sliced red onion
Toasted sesame seed*, if desired

Steps:

  • Trim fat from pork. Cut pork with grain into 2x1-inch strips; cut strips across grain into 1/8-inch slices (pork is easier to cut if partially frozen, about 1 1/2 hours). Remove strings from pea pods.
  • In 3-quart saucepan, heat 2 quarts water to boiling. Add pea pods, carrots and linguine; heat to boiling. Boil 2 to 3 minutes or just until linguine is tender; drain.
  • In small bowl, mix broth, soy sauce, cornstarch, sugar, gingerroot and garlic.
  • In 12-inch nonstick skillet or wok, heat oil over medium-high heat. Add pork and onion; stir-fry about 2 minutes or until pork is no longer pink. Stir broth mixture; stir into pork mixture. Stir in pea pods, carrots and linguine. Cook 2 minutes, stirring occasionally. Sprinkle with sesame seed.

Nutrition Facts : Calories 250 , CarbohydrateContent 41 g, CholesterolContent 25 mg, FiberContent 3 g, ProteinContent 16 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 230 mg

CHICKEN LO MEIN WITH GINGER MUSHROOMS RECIPE | MARTHA STEWART



Chicken Lo Mein with Ginger Mushrooms Recipe | Martha Stewart image

Mushrooms represent prosperity, while noodles are eaten for longevity in this traditional Chinese New Year dish from Grace Young's "Stir-Frying to the Sky's Edge" cookbook. For best results, be sure to preheat your wok, and never overcrowd the pan with too much food.

Provided by Martha Stewart

Categories     Chicken Thigh Recipes

Number Of Ingredients 14

12 ounces fresh Chinese thick, round egg noodles
2 teaspoons sesame oil
12 ounces skinless, boneless chicken thigh, cut into 1/4-inch-thick bite-sized pieces
1 tablespoon finely shredded fresh ginger
1 teaspoon plus 1 tablespoon Shao Hsing rice wine or dry sherry
1 teaspoon cornstarch
1 teaspoon plus 1 tablespoon soy sauce
1 teaspoon coarse salt
1/4 teaspoon ground white pepper
2 tablespoons peanut or vegetable oil
1/4 teaspoon crushed red pepper, flakes
3 cups thinly sliced napa cabbage (about 5 ounces)
4 ounces fresh shiitake mushrooms, stems removed and caps thinly sliced (about 2 cups)
1/2 cup finely shredded scallions

Steps:

  • Bring 8 cups water to a rolling boil in a 3-quart saucepan over high heat. Add noodles and return to a boil; cook, according to package directions, until al dente. Carefully drain noodles and rinse with cold water. Return noodles to unwashed saucepan and add sesame oil; toss until well combined. Set aside.
  • Place chicken in a shallow bowl and add ginger, 1 teaspoon rice wine, cornstarch, 1 teaspoon soy sauce, 1/4 teaspoon salt, and pepper; toss to combine. In a small bowl mix together remaining tablespoon rice wine and tablespoon soy sauce.
  • Heat a 14-inch flat-bottomed wok over very high heat. Add 1 tablespoon peanut oil and red pepper flakes; using a metal spatula, stir-fry until pepper flakes are fragrant, about 10 seconds. Push the pepper flakes to the side and carefully place chicken mixture in an even layer in the wok. Cook, without stirring, for 1 minute, then cook, stirring, until chicken begins to brown, about 30 seconds. Add cabbage and mushrooms and cook, stirring, until cabbage is wilted but chicken is not cooked through, about 1 minute. Transfer chicken and vegetables to a plate.
  • Add remaining tablespoon peanut oil to the wok. Add noodles and cook, stirring, 15 seconds. Re-stir soy sauce mixture and add to wok along with scallions and chicken mixture; sprinkle with remaining 3/4 teaspoon salt. Cook, stirring, until chicken is cooked through and noodles are heated through, 1 to 2 minutes. Serve immediately.

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PORK LO MEIN RECIPE - BETTYCROCKER.COM
Forget fast food! You can put an Asian-style supper on the table in under 30 minutes.
From bettycrocker.com
Reviews 3.5
Total Time 25 minutes
Cuisine Asian
Calories 250 per serving
  • In 12-inch nonstick skillet or wok, heat oil over medium-high heat. Add pork and onion; stir-fry about 2 minutes or until pork is no longer pink. Stir broth mixture; stir into pork mixture. Stir in pea pods, carrots and linguine. Cook 2 minutes, stirring occasionally. Sprinkle with sesame seed.
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